Description of the seasoning. What is the chemical composition of adjika? What are the useful and harmful properties of the product? Culinary recipes.
Adjika is a pasty spicy seasoning that came to us from the Abkhaz cuisine. It has a rich red color, as it is made from red pepper, spices and garlic. In addition to the fact that the seasoning is low in calories, it also accelerates metabolic processes in the body and has a positive effect on the figure. Adjika is famous for its piquant pungency and tart aroma.
Composition and calorie content of adjika
The seasoning is included in the diet of athletes and diabetics, because it does not allow fat to be deposited.
The calorie content of adjika is 59, 3 kcal per 100 grams, of which:
- Proteins - 1 g;
- Fat - 3, 7 g;
- Carbohydrates - 5, 8 g;
- Organic acids - 12.1 g;
- Dietary fiber - 1, 4 g;
- Water - 86.8 g;
- Ash - 0, 7 g.
Vitamins per 100 grams:
- Vitamin A, RE - 900 mcg;
- Retinol - 0.9 mg;
- Vitamin B1, thiamine - 0.05 mg;
- Vitamin B2, riboflavin - 0.05 mg;
- Vitamin B5, pantothenic acid - 0.1 mg;
- Vitamin B6, pyridoxine - 0.2 mg;
- Vitamin B9, folate - 8, 4 mcg;
- Vitamin C, ascorbic acid - 27.1 mg;
- Vitamin E, alpha tocopherol, TE - 1.7 mg;
- Vitamin H, biotin - 0.7 mcg;
- Vitamin PP, NE - 0.666 mg;
- Niacin - 0.5 mg.
Macronutrients per 100 grams:
- Potassium, K - 240.2 mg;
- Calcium, Ca - 20.6 mg;
- Magnesium, Mg - 15.4 mg;
- Sodium, Na - 28.1 mg;
- Sulfur, S - 8, 1 mg;
- Phosphorus, P - 24.1 mg;
- Chlorine, Cl - 218.2 mg.
Trace elements per 100 grams:
- Boron, B - 72, 3 mcg;
- Iron, Fe - 0.8 mg;
- Iodine, I - 1.7 mcg;
- Cobalt, Co - 4.2 μg;
- Manganese, Mn - 0.1278 mg;
- Copper, Cu - 76, 2 μg;
- Molybdenum, Mo - 4.7 μg;
- Nickel, Ni - 8.2 mcg;
- Rubidium, Rb - 96, 2 μg;
- Fluorine, F - 12.6 mcg;
- Chromium, Cr - 3.1 μg;
- Zinc, Zn - 0, 1769 mg.
Digestible carbohydrates per 100 grams:
- Starch and dextrins - 1, 4 g;
- Mono- and disaccharides (sugars) - 3, 4 g.
Micro- and macroelements that make up adzhika prevent the development of osteoporosis and caries, stimulate the growth of nails and hair, strengthen the immune system and normalize the processes of hematopoiesis. Digestible carbohydrates remove harmful radioactive substances and heavy metal salts.
Useful properties of adjika
Often they are afraid to include spicy foods in the diet, because they believe that they are unhealthy. However, it is not. Adjika combines components that have a beneficial effect on health. This seasoning is able to awaken the appetite, improve the absorption of food and enhance the sense of taste. It prevents many stomach ailments and helps speed up the metabolism.
The benefits of adjika are due to the presence of minerals and are manifested as follows:
- Increased brain activity … The components of the seasoning enhance concentration, improve memory processes, supply the brain with the necessary amount of oxygen and prevent headaches.
- Fight apathy and bad mood … Adjika gives vital energy, stimulates the release of endorphins - a "natural drug", relieves emotional stress.
- Boosting the Burning of Unwanted Calories … Capsaicin, which is found in pepper, speeds up the absorption of food, stimulates the pancreas and reduces the percentage of adipose tissue. It also restores the microflora of the gastrointestinal tract.
- Improving liver and kidney function … The chemical composition of adjika promotes the synthesis of somagomedins, albumin, fibrinogen and immunoglobulins, controls lipid metabolism, converts glucose into glycogen, and relieves swelling. It also helps to produce ATP and break down peptides, has choleretic properties.
- Has a positive effect on the intimate sphere … The seasoning is classified as aphrodisiac and triggers the process of sexual arousal. It dilates blood vessels, accelerates blood microcirculation, increases sensitivity, tones and improves potency in men.
- Accelerates wound healing … Adjika launches vascular cleansing, disinfects wounded skin areas and stimulates blood clotting.
- Strengthens the protective function of the body … Plant phytoncides, which are included in the chemical composition of the seasoning, fight against viral, infectious and bacterial agents. Adjika is used to prevent respiratory diseases.
- Positive effect on the circulatory system … The components of the product cleanse blood vessels from cholesterol plaques, make them more elastic and tone. They prevent heart attack, ischemia, pericarditis, atherosclerosis and endocarditis. Due to the presence of iron, the production of hemoglobin is enhanced.
In addition, adjika has a warming effect on the body and increases the energy potential.
Contraindications and harm of adjika
No matter how long the list of beneficial properties of adjika may be, if consumed excessively, it can worsen well-being and cause food poisoning. Problems with the functions of the gastrointestinal tract may occur.
Adjika will harm the body with such diseases:
- Increased acidity … The patient experiences heartburn, the abdomen swells, there is a strong burning sensation in the Adam's apple, constipation, diarrhea, heaviness in the stomach and the release of bitter-sour gases from the gastrointestinal tract.
- Hypertension … The components cause headaches in the back of the head, sleep disturbances, tinnitus, numbness of the extremities, redness of the face, shortness of breath and blurred vision (so-called "midges" appear).
- Diseases of the genitourinary system … The seasoning contains a lot of salt, which can worsen the discharge from the urethra, cause pain in the perineum and lower back.
- Liver abscess … The patient has intoxication, excessive sweating, fever, chills, lack of appetite, flatulence and rapid weight loss.
- Chronic gastritis and stomach ulcers … Nausea, accompanied by vomiting, tachycardia, intoxication, general weakness, girdle pain and mushy stools occur. The components irritate the mucous membranes of the gastrointestinal tract. The patient develops an unpleasant odor from the mouth.
- Spleen cyst … Fever, bloating, painful sensations with a deep breath in the sternum, dizziness appear, and the activity of the gastrointestinal tract worsens. Adjika ingredients can cause constipation and diarrhea.
- Pancreatitis … Vomiting does not bring relief, dryness is felt in the oral cavity, appetite disappears, a yellowish coating is visible on the tongue. The skin becomes pale, and the sclera of the eyes turn yellow, there are sharp drops in blood pressure.
It is not recommended to add seasoning to the diet of pregnant women and children under 12 years of age. Adjika can cause premature birth or miscarriage.
Before using adjika, you should visit the office of a gastroenterologist or allergist, undergo the necessary tests and determine if you have an individual intolerance.
How to cook adjika?
There are four essential ingredients, without which adjika will not work - garlic, hot red peppers, herbs and salt.
To prevent the seasoning from becoming liquid, you should first dry the pepper in the sun. If you want to get rid of its excessive pungency, you need to soak it several times in water, remove the seeds and stalks.
The herbs can be lightly sautéed in a dry skillet to fully develop the flavor.
Below is a classic recipe for making adjika:
- 3 tablespoons of suneli hops, ground coriander and chopped dill are mixed in a container.
- 1 kg of hot chili and 500 g of peeled garlic cloves are passed through a meat grinder.
- Then add parsley, cilantro, dill, 3/4 cup iodized salt and spices.
- The seasoning is thoroughly mixed, transferred to a sterilized glass jar and covered with a lid.
- Adjika is placed in the refrigerator overnight, and after 12 hours it will be ready for use.
Before making adjika, get rubber gloves, goggles and a mask, as the ingredients can cause irritation and redness of the skin. You may experience lacrimation and discomfort in the nose. There must be good ventilation in the room.
Adjika recipes
The seasoning is mainly combined with corn porridge, rice, fish, soups, stews, vegetables, beans and tortillas. It is served with kebabs, chops and cutlets. Poultry meat is rubbed with it in order to get a fragrant baked crust later.
Green adjika is in harmony with cottage cheese, cheese, stew, eggplant and squash caviar. It differs from red in that it contains fresh herbs and peppers. However, its shelf life is short.
Note! A high-quality and properly prepared seasoning will spread over the bread like butter.
Remember that adjika is added in small amounts to food to enhance its flavor profile, and not vice versa. Otherwise, you risk spoiling the main course and damage the body.
Below you will find interesting and simple recipes with adjika:
- Lamb kharcho … 300 grams of lamb brisket is washed under running water, dried with paper towels, cut into small pieces and boiled. The onion head is removed from the husk, chopped and mixed with black pepper. 35 grams of rice groats are soaked. 30 grams of tomato puree is lightly fried in olive oil. Finely chop 3 cloves of garlic and 15 grams of cilantro. When the broth comes to a boil, add rice, pepper onions and tomato puree. Cook for about 5 minutes. Then they throw in garlic with herbs, 10 grams of adjika, a pinch of hops-suneli, ground cinnamon, 1 tablespoon of tkemali, cloves and chopped chili rings. Bring the mixture to a boil, stir. Let the soup sit for about 10-15 minutes so that it can develop its aroma, then pour into bowls and serve.
- Spicy chicken wings … The first step is to prepare the marinade. Finely chop 3 cloves of garlic and mix them with 200 g of mayonnaise, adjika and freshly ground black pepper. Rub a kilogram of chicken wings with the mixture, cover with cling film and leave for 2 hours. Cover the baking sheet with foil and lay out the meat in one layer. Bake for about 30-40 minutes. Puncture with a toothpick to check if it is done.
- Lobio in a country way … 400 grams of green beans is chopped in half and boiled for about half an hour. Leave to cool. 1/2 head of onion is chopped into thin slices and sautéed in vegetable oil. Periodically add a little water and mix. 100 grams of walnuts are passed through a meat grinder, combined with chopped herbs, a clove of garlic, a pinch of utskho-suneli, adjika and onions. The components are combined with boiled beans and poured with a teaspoon of wine vinegar.
- Pickle with pearl barley … Boil 300 grams of beef. Peel the carrots and pass through a grater. A head of onion and 2 cloves of garlic are peeled and finely chopped. Fry vegetables in sunflower oil until golden brown. Freshly ground black pepper, suneli hops, basil and dry adjika are added. 150 grams of pearl barley is cooked until half cooked. Peel and dice 2 potatoes. Pearl barley, fried vegetables, potatoes are thrown into the finished broth and salted to taste. Cook for another 5 minutes, add chopped herbs and chopped cucumbers for a fresh flavor.
- Kurze … A pinch of salt and 150 ml of water are added to 300 grams of wheat flour. Knead a smooth dough, wrap it in plastic wrap and leave for half an hour. 250 grams of beef and 250 grams of lamb are washed under running water, dried with towels, cut into slices, and then passed through a meat grinder. Half a head of onion and a bunch of cilantro are finely chopped and thrown into the minced meat. Add 2 tablespoons of adjika, freshly ground black pepper, a little filtered water and salt there. Mix thoroughly by hand. Roll out the dough into a thin layer, cut out circles, put the filling and mold like dumplings. Boil for about 4-5 minutes in salted water. In the meantime, you can prepare the sauce. A clove of garlic is passed through a press, combined with a pinch of red pepper and 30 ml of wine vinegar. Put the finished curze on a dish, pour over the sauce and sprinkle with cilantro.
To enhance the taste of adjika, you can add bay leaves, saffron, coriander and marjoram. Feel free to experiment and combine the seasoning with different dishes to find out which one you like best.
Interesting facts about adjika
According to legend, the seasoning was invented by Central Asian sheep shepherds. Shepherds gave the animals salt so that they ate more grass and gain mass faster. The merchants went for a trick and mixed it with spices. However, the shepherds themselves fell in love with this mixture, diversified it with alpine herbs and ate it. It is also called ajiktsattsa or red salt.
Several centuries ago, the components of ajika were ground between two special smooth stones ("ahakya" and "apkhnyga") to a powdery state.
The classic recipe for Abkhaz adjika does not include tomatoes and suneli hops. They began to be added for the sake of greater juiciness and specific aroma.
The initial pungency of the seasoning softens slightly after a few days.
How to cook adjika - watch the video:
In our article, you learned how to cook adjika and how you can complement its taste. Do not harm your health, use the seasoning with benefit and do not exceed the daily allowance.
